Shrimp Fra Diavolo

Finely chop 1 small yellow onion (about 1 heaping cup). Peel and mince 4 garlic cloves. Pick leaves from 4 sprigs fresh parsley and finely chop until you have 2 tablespoons. Pick the leaves from 4 fresh oregano sprigs and finely chop until you have 1 teaspoon.

Pat 1 1/2 pounds peeled and deveined extra-large shrimp dry with paper towels. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of the olive oil in a large high-sided skillet over medium-high heat until shimmering. Add the shrimp and cook, turning a few times, until golden-brown and cooked through, 3 to 4 minutes. Transfer to a plate.

Heat the remaining 2 tablespoons olive oil in the same pan over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until tender, about 3 minutes. Add the garlic and 1 1/2 teaspoons red pepper flakes. Cook, stirring, until fragrant and light golden-brown, about 1 minute. Add 3/4 cup dry white wine, scrape up any browned bits from the bottom of the pan, and bring to a boil. Boil until reduced by half, about 1 minute.

Add the oregano, 2 (28-ounce) cans whole peeled tomatoes and their juices, and the remaining 1 1/2 teaspoons kosher salt. Using a potato masher or the back of a wooden spoon, break up the tomatoes into smaller pieces (alternatively, pulse the tomatoes into a food processor until finely chopped before adding). Bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.

Return the shrimp and any accumulated juices to the pan and cook until heated through, about 2 minutes. Remove from the heat. Add the parsley and stir to combine. Taste and season with more kosher salt as needed. Serve over 1 pound cooked pasta if desired.